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Jamaican beef patties
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| Artist: |
_ |
| Categories: |
Beef, Central American, Jamaican, Jams & Jellies, Meats, North American, Tarts & Pies |
| Yield: |
24 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Vegetable oil | | 1
| | Onion, minced | | 1
| lbs | Lean ground beef | | 1
| tbsp | Curry powder | | 2
| tbsp | Pickapepper sauce | | 1/2
| tsp | Thyme | | | Salt & pepper | | 2
| tbsp | Tomato paste | | 1/2
| cup | Bread crumbs | | 24
| | 3" frozen tart shells | | 1
| | Egg yolk |
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Procedures:
| 1 | In a large skillet, heat oil over medium heat; cook onion four minutes, stirring often. | | 2 | Add beef, increase geat and cook for about five minutes or until no longer pink, breaking up with spoon. | | 3 | Drain fat. | | 4 | Stir in curry powder, pepper sauce, thyme, salt and pepper to taste; cook two minutes, stirring. | | 5 | Add tomato paste, 1 cup water and bread crumbs. | | 6 | Cover and cook on low for 10 minutes. | | 7 | Uncover and cook, stirring occasionally for about five minutes or until most of the moisture has evaporated. | | 8 | Let cool. | | 9 | Remove frozen, ready made tart shells from tins and allow to defrost slightly. | | 10 | Put about 2 ts beef mixture on one side of each tart shell and fold over the other side to form a crescent. | | 11 | Crimp edges with a fork to seal. | | 12 | Beat egg yolk with 1 tb cold water and brush over patties arrange on ungreased baking sheets and bake at 200c or 400f for 25 to 30 minutes or until golden brown |
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